حمص الشام

Soak the chickpeas in water overnight.

Place the chickpeas in a pot with hot water and bring to a boil.

Add the grated or blended tomatoes along with the minced garlic.

Add the vegetable stock cubes, then stir in the cumin and black pepper.

Cover the pot and let it simmer over medium heat until the chickpeas are fully cooked.

If you prefer a deeper red color, add a tablespoon of paprika or tomato paste and let it simmer for a bit longer.

Pour the cooked chickpeas into serving cups.

Add lemon juice and chili flakes as desired, then stir well before serving.